Mushroom Stroganoff
This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!
Mushroom Stroganoff
I love beef stroganoff, but I wanted to see if there was a way to make it vegetarian for days I want to go meatless. I played around with this Mushroom Stroganoff until we were sick of it, but it was well worth it! This recipe was a huge hit in my house. For more of my favorite Meatless Monday pasta recipes, try Fettuccini with Winter Greens and Poached Egg, Cheesy Baked Pumpkin Pasta, and Spaghetti with Mushrooms, Garlic, and Oil.
Making stroganoff without the beef was challenging. I wanted to keep the flavor of the beef and keep it creamy yet light. The variety of mushrooms gives this pasta nice textures and flavor, and the Worcestershire sauce and tomato paste help give it some of that beef flavor I was looking for. The bonus of making it with just veggies is that you can eat more but with fewer calories and less fat.
What is stroganoff sauce made of?
This stroganoff sauce starts with a roux of flour and butter, which helps thicken the sauce and finishes with sour cream to make it creamy. The other ingredients in the sauce are below:
- Vegetable broth
- Worcestershire sauce
- Tomato paste
- Thyme
- Salt
- Pepper
- White wine or sherry
If you prefer not to cook with wine, use more broth instead.
As a kid, I always topped my stroganoff with grated Parmesan cheese. It is completely optional, but I personally think Parmesan makes any noodle dish go from good to great. Hope you enjoy!
Mushroom Stroganoff Variations:
- If you can’t find a particular mushroom or would like to save money, use all white button mushrooms.
- To make this mushroom stroganoff vegetarian, use a vegan Worcestershire sauce.
- Use whole wheat noodles instead of No-Yolk noodles if you prefer.
- Serve the mushrooms and sauce over spaghetti squash to save on carbs and calories.
- Add chicken or beef, like tri-tip sirloin or flank steak for a heartier meal.
- Sub the white wine or sherry with more broth.
- Swap parsley for thyme.
- If you’re looking for a sour cream substitute, try plain Greek yogurt.
- Make gluten-free stroganoff by using gluten-free flour and pasta.
More Mushroom Recipes You’ll Love:
- Veggie Lasagna Stuffed Portobello Mushrooms
- Stuffed Mushrooms with Broccoli Rabe and Sausage
- Breakfast Strata with Sausage and Mushrooms
- Pork Chops with Mushrooms and Shallots
- Dina’s Tossed Mushrooms
Mushroom Stroganoff
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 tbsp unbleached all-purpose flour
- 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
- 1 tbsp Worcestershire sauce
- 1 tsp tomato paste
- 5 oz sliced white mushrooms
- 8 oz sliced Cremini or baby Bella mushrooms
- 3.5 oz Shiitake mushrooms
- 1/4 tsp thyme
- salt and pepper to taste
- 2 tbsp white wine or sherry
- 1/4 cup reduced-fat sour cream
- 8 oz uncooked noodles, No-Yolk noodles
- 1 tbsp minced fresh flat-leaf parsley for garnish
Instructions
- Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
- Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
- Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
- Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
- Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
- Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
- Stir in sour cream; add noodles, mix well and garnish with parsley if desired.
Delicious Recipe!! I’m adding it to my rotation for week, especially since it’s getting colder. My husband loved it and didn’t even mind that there was no beef. I used beef bouillon for the broth. I also use the broiling water from the noodles to dissolve the bouillon before adding it to the pan. Thanks again for these delicious recipes.
My family loves this recipe and we make it often! I do use regular sour cream, though. So very delicious!!
Has anyone tried subbing Greek yogurt for the sour cream? I’ve got all of the ingredients for this dish on ha d except for sour cream.
Amazing! I did add a touch of A-1 near the end and this was so delicious!
I actually liked this recipe more than a regular beef stroganoff. My skinny husband loved it also. I wound up needing to use a large pot to put it all in.
Great for mushroom lovers! I made this with only shitakes and it was very creamy and tasty.
Made this tonight and it was the perfect winter warmer. No hassle to make and the mixture of mushrooms I used meant I didn’t miss the meat in the slightest. This website is very addictive and using it has helped me shed the best part of 80lbs alongside exercise.
Keep up the amazing work, every recipe I’ve tried has been amazing. The one and done cookbook is a marvellous investment too. The only downside is that there aren’t enough mealtimes in the day to keep up with all the past recipes I’ve yet to make.
Usually love the recipes here but this was bland. Suggestions for those who do make it – add a couple cloves of crushed garlic with the onion, and add the mushrooms at the same time as the onion which will add more depth to their flavor
I agree. Good idea but bland. I’ll try again but I’ll do what you suggested. Maybe some crushed red pepper with the onion and garlic as well.
Love this recipe! Made it last night – lots of flavor! Didn’t miss the “beef” at all. I am such a fan of your website. Please keep the recipes coming!!!!
Really good and super simple to make!!
So delicious! Can’t wait to make it again!
The sauce was really good and I would definitely make it again. However, the noodles sucked up all the sauce. Next time I wouldn’t combine. I would just pour over the noodles when ready to serve.
I just made this dish and it was sooo good, I will definitely make it again. I added garlic and substituted Worcestershire sauce, because I didn’t have any, with soy sauce, apple cider vinegar and chili flakes. If I didn’t make any substitutions, I think this would still be a great recipe!
Delicious! I made this on my past meat less Monday and my husband loved it. I added a lot more pepper just as our preference, but this will definitely be a household favorite.
This dish is part of my regular line up. I add chicken breast. It is delicious and I highly recommend it!!!
Great!
I highly recommend using the sherry and I added 1/2 package of fresh baby spinach few minutes before done. It was quite tasty!
This was wonderful! I made it tonight and it will be a definite “go to” in the future! My two boys (8 & 10) absolutely loved it and so did my husband! I don’t eat meat so it was truly a treat for me! Thank you so much for sharing this recipe! It is amazing! Also, I cooked this in my stainless steel calphalon and it was not a problem!
I have been making Tofu Stroganoff for years and years, my variations:
1. Use dill instead of thyme.
2. I use 1 clove of garlic along with 1 med. onion.
3. I use 2 TB.sweet rice flour or GF flour to make it GF
4. I use 2 tsp Dijon Mustard and 2 TB of tamari instead of Worchester
5.I use Greek Yogurt instead of sour cream. I mix the 1 TB of white wine or Vermouth into the yogurt before adding to mixture. Mix the flour into the remaining broth and then add it to the mixture.
6. I use 10.5 oz of broth (1 can) I keep 1/4 cup back to mix with the flour. . Rub the cumin into the tofu and coat it with corn starch. Once coated, lightly brown it in 1 TB oil. Put it on top of the mushroom strog.
The recipe looks great but just to clarify : baby bella’s and cremini mushrooms are one an the same.
so true.
How can the blue points be lower than the purple points. That does not make sense.
Let me double check
Do you think it would be good with dairy free sour cream? Or coconut milk? My son has an allergy
Chloe Coscarelli has a vegan sour cream recipe in her Chloe’s Kitchen cookbook.
I will be making this tomorrow. Has anyone tried this in a pan that is not non-stick? I am trying to get away from using non-stick. Thanks.
I haven’t used non-stick pans in years. No problem, use a non-stick spray if needed or a little olive oil beforehand.
Made it tonight with a non stick pan and it was just fine.
Very good. Even the 13 yo loved it!
Thank you so much for this recipe Gina! I had a lot of produce as we are fasting for lent and are essentially eating a vegan diet. I had a big box of mushrooms that I wanted to use and made some adjustments to the recipe- vegan butter, Tofutti sour cream, edamame fettuccine, topped off with nondairy shredded cheese and this was delicious and creamy! Made it twice and my whole family loved it!
easy to prepare, surprising amount of flavor, delicious
This was so delicious and came together so quick! Like others mentioned in the comments, I sauteed the mushrooms with the onions and then proceded with the recipe as written. I think it helped get a little more fond to work with to make the sauce. I also actualy used a sliced mushroom variety pack that was available in my grocery store. It had most of the varieties called for in the recipe plus one or two more, but I’m not sure what preportion they were all in. I was also a little liberal with my wine. 🙂 It was so good that I’m making it again this week!
Looking at the ingredients I was wondering why 12 pts whit WW purple plan. I calculated on my app and it’s 8 points instead of 12! ;))
I also plugged it into the recipe builder under the purple plan. I got 9 purple points as it is written (8 if use greek yogurt instead of sour cream), If you substitute fat free greek yogurt for the sour cream and do whole wheat pasta for the egg noodles, it is 2 purple points per serving. I’ll be giving this a try this week. Thanks Gina for all the great recipes.
Our local specialty market got in some fresh seasonal wild mushrooms from Oregon, so I got variety, some never heard of and used it in this recipe. Since I wasn’t perfectly sure how some of them would cook up, I did as some others said and gave them a head start in the skillet sprayed with my olive oil Misto, then added shallot and also a couple cloves of garlic, thyme, sage and parsley, I did the sauce in a sauce pan by itself to get it going and then added it to the mushrooms and let it simmer together. Since I didn’t have sour cream, just added nonfat plain Greek yogurt. We thought the sauce was great. I cook the noodles by them selves and mix into portion of the sauce for some having noodles, and keep some sauce plain to have with noodle alternative for me. Great recipe, enjoyed it. Thank you.
This is a wonderful recipe. Aren’t cremeni mushrooms and baby Bellas the same thing?
That was my thought, too, regarding the mushroom types.
yes typo, thanks!
I’ve made this twice and it’s delicious, but it comes out thin …. more like a soup than a sauce. What can I do to help thicken it up more?
I had the opposite issue: I had to add a bit more broth at the end. Did you let it sit without heat and with the noodles in it for a few minutes before serving? The noodles sucked up a lot of the moisture for us. Turned out great.
Do you think you could substitute Greek yogurt for the sour cream? Would nonfat work or do you need some fat for the recipe to work?
I tried this last night with 0% Fage Greek yogurt & beef broth, Came out great!!! Thank you!
I made this tonight. I didn’t use as much sour cream because we are not fans but didn’t change anything else. Was a bit hit…we loved it!! Thanks for the recipe!
This is a great recipe. Very satisfying, although my husband thought it would be great with some meat in it. : ) I will make this again.
I make it with 50% lean ground beef and 50% lean turkey, as my husband won’t eat it without some meat in it. It’s delicious!
At what point did you add the meat? My bf is the same way
I LOVED IT!! So did my hubby. We used beef stock but did everything else exactly. Thank you for your wonderful recipes!! We are trying to cut back on meat lately. These types of recipes hit the spot!
Hi,
Is there something non dairy I can use in place of the sour cream? Thanks!
This is EXCELLENT!!! Made this last night – used whole wheat spaghetti instead of the noodles. Also changed the method a little — put a little sear on the mushrooms before adding the broth. Other than that, everything else the same. Very creamy and satisfying!!!
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Wow! Just Wow! I have to say this was one of the quickest, easiest meals to throw together on a weeknight and really didn’t miss the beef at all. I will definitely be using this recipe again. I love your meal planning help – has been a game changer for this busy mom.
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Hi Gina – love your recipes! I’d like to make this without the white wine or sherry – is that possible? Is there a substitute that I can use?
Use more broth in it’s place.
So good. Even my meat-and-potatoes husband liked it–it’s a hearty meatless dish (we did use beef broth). I used all crimini mushrooms, thickly sliced. It’s so easy and quick to make; great weeknight dinner, and it tastes like it took much more time and effort than it does.
My 6 year old son keeps asking me to make beef stroganoff, but I want to make a healthy one and definitely don’t want to do the boxed version. I was thinking of making this, but adding ground turkey or ground beef to brown with the onions. Would that be the right time to add in the meat? Thanks!
Check this recipe out https://www.skinnytaste.com/moms-beef-stroganoff/
Gina – Could you use marsala wine with this recipe!? I have some and don’t use it often so I was just curious!
Yes, I’m sure it would taste great!
Making this tonight and sooooooo excited! We love your recipes! Thanks, Gina!
Hi Gina,
I’m challenging myself to do a Julie/Julia version of Skinnytaste. Starting today with your first meal plan on made the meatless Monday mushroom stroganoff. It was delicious and my husband LOVED it.
I’ll keep you posted on my progress and I am looking to lots more great recipes to try!
Kind regards,
Darlene B
Please do!
I am a big fan of this site, I have made quite a few things and loved them all. This recipe I couldn’t get the sauce to thicken not sure what I did wrong, but the flavor was so good that I know I will try again. The other thing I did was instead of using pasta noodles, I made this with zucchini noodles. This was a great work lunch for me through the week. Very filling. Thanks for a new addition to my zoodle menu! Not sure how many points this is without pasta?
Zoodles are an awesome idea!
Is the smart points mentioned the new 2016 WW plan?
Yes
This looks so, so good and I can’t wait to make it soon.
One note. If you are including Worcestershire sauce, it isn’t vegetarian. Most worcestershire sauce contains anchovies–not a vegetable. There are vegetarian versions out there, but they can be hard to find. Some folks will substitute soy sauce (for the saltiness) or steak sauce for the peppery flavor.
We love this recipe and have made it many times!! So simple and delicious – our kids love it too!
Hi Gina,
I’m from Australia and we don’t have that type of pasta. What other types can you use? How many calories/kilojoules should the actual pasta have been per serve to be similar to the one you use?
Any noodle you have available to you would work.
This was fabulous! I love beef stroganoff, but it's such a splurge. It's nice to find a safer option. Next time, I might sauté the mushrooms before adding the broth. Used half white mushrooms and half crimini. Can't wait to have the leftovers for lunch.
Cooking for one: can this sauce be frozen in individual portions so I can cook the noodles as needed?
Oooh was this good tonight! I used White Wine vinegar, and then realized it wasn't cooking wine. So then I added 1T Cooking Sherry. I also used gluten free flour. My husband loved it, as well as my handicapped son. He had his mouth open before the spoon arrived with another bite! This is definitely a keeper! Thank you, Gina!
I just did the smart point value and it is 8 for 1.5 cups
Thank you!! I was just going to post to ask about this 🙂
I'm curious about the 1 tsp tomato paste. It seems funny to open a can of it just for that minute amt.
Becky – if you look in the canned tomato section – I believe there is a tube you can buy of tomato paste which would make it simpler. I was thinking the same thing you were until I remembered that
For the Freezer people out there, here's what I did. I made the sauce up to the point of adding sour cream & noodles. I also *slightly* under cooked the mushrooms. I then spooned it out in serving size and froze flat. I did all that last week. This week I needed a quick dinner so put water on to boil noodles. I pulled a bag of mushroom sauce from the freezer tossed in a pan with a little fresh garlic and reheated it gently, then added the sour cream and some fresh parsley at the end. Came out great. Mushroom texture was just perfect. I highly recommend. Good luck!
Just made this a couple days ago and we enjoyed it! I used sliced cremini mushrooms, egg noodles, and red wine since that's what we had. Tasted like beef stroganoff without the beef :-). Was also pretty quick to prep. Next time I may chop up the mushrooms a bit more since some of the slices were large. Delicious!
-Amber
I made this tonight for the first time and it was amazing!! I doubled it for my family of five and we had it with fettuccine. Even my super picky 7 year old ate it! This will definitely be a go to meatless meal! It was super fast to throw together too! Thanks again Gina!!
if I wanted to add meat to this – what kind would you suggest? I want it to be tender…
This came out fantastic! The adults loved it, but my seven year old ate the mushroom gravy on a turkey/zucchini meatball sandwich. We're definitely making this again.
I WILL be making this! Looooooove mushrooms and stroganoff! Thank you!
For starters, let me say I love your recipes. I've taken so many and worked them into the routine, and made some my own. This one I'm excited to try since we just worked in Meatless Mondays to the routine. I'm planning on switching out the sour cream for cream cheese, since the taste stands out too much for me. Anyone else do this and liked the final result?
Absolutely delicious! I love that the recipe is easy to halve since I'm the only one in my house that eats mushrooms!
I have made this twice now. It's just amazing! I had company come visit, and actually prepared the noodles ahead of time and the mushrooms. I cooked the noodles per package directions and then ran cold water over them to stop them from cooking further. I put them in a container and popped them in the fridge. I also used button mushrooms instead of the others, thick cut, and cooked them ahead, though I didn't cook them all the way, just enough to get them somewhat done, but not so they were over-cooked. So all I had to do was to make the "sauce" using the remaining ingredients, and then add the noodles, and mushrooms. Have no fear if you do this when you pull the noodles out of the container. They are all stuck together. I just put the whole "noodle block" into the sauce and as I stir everything around, the noodles fall into the mixture the way they should. Also, I didn't have white wine, but i did have a classic red, and used that. Another time I used a sweet rose, and either way, the stuff turned out great. I think you are okay to use whatever wine you have on hand unless it's a super sweet dessert wine like a moscato.
Made this for dinner last night and can I just say WOW!!! Super easy and super delicious. I used beef stock instead of the veggie, and for a meatless dish you really can't tell. This is the second time I've tried one of your recipes this week and I am sold on Skinny Taste. Thanks for sharing your cooking genius with the rest of us that are trying to eat healthy & nutritious meals that actually taste wonderful. Looking forward to trying out more recipes.
This was awesome!! The only thing I did different was sautéed the mushrooms with the onions. This will be one of my new go to meals. So easy and fantastic flavour!
Great recipe! Just wondering how many calories would be in it without the pasta?
This was amazing!!!! The only things I changed were adding 1 clove minced garlic in with the onions and 1/2 cup sour cream. My hubby had 2 platefuls!!
Gina, I have recently discovered your website and am so happy! I have made your meatballs with tzasiki sauce and the oatmeal in a jar, both of which were wonderful. Thank you!!!
Would this freeze well if I took out the pasta and cooked that up as I thaw single servings? My husband doesn't care for mushrooms, but I love them. I have been wanting to try this, but it would only be me eating it.
I made this tonight for dinner and it was DELICIOUS!! My sauce didn't quite thicken up like I'd like so I used a little corn starch slurry and that helped it along perfectly. This is definitely a keeper. I used gluten free quinoa penne noodles subbed in and the points value was still the same. I ended up adding 10 oz. (total) of beef sirloin that I cooked ahead because it was laying around and that brought the points up to 10. I HIGHLY recommend this recipe!! 🙂
Made this for my family tonight, and it was a hit! I used Ronzoni Healthy Harvest Whole Grain Noodles, and they worked great. The kids asked for seconds.. 🙂
Just a heads up Worcestershire sauce has anchovies in it, for the vegetarians out there. It all depends on the person though. This looks great though!
Tasted good but the sauce was too runny, almost like a soup. I'm not sure what I did wrong! I wanted it to be a little thicker and creamier rather than watery. However, this was my very first time cooking mushrooms! Maybe there is a secret I don't know about.
My sauce never got thick. 🙁
Loved this one, Gina! I used king trumpet mushrooms, along with shiitake and crimini. This was so good! I did need to add in the second cup of veggie broth. Made it for a vegetarian friend and my meat-eating husband, and we all loved it. Huge portions!! Definitely a re-make.
Cheers!
I've been really trying to cut back on carbs a little bit, but I LOVE pasta dishes like this one. I wonder how this exact recipe might be if I subbed out the noodles for zucchini ribbons (they're my new fave thing!) Ya think that would be okay or weird?
This is so good! I will save calories through the day and eat a double portion sometimes and really fill up. Tough for me to find all the mushrooms so I used baby bellas only and shallots!
It looks so delicious and healthy! It increases my appetite though contains no meat! Thanks for your sharing…
Just made this last night. It was delicious! By far the best non-meat version I've found. The only change I made was using shallots instead of the onion. I too was able to find a vegan Worcestershire, which was great. Thanks for the recipe!
This was amazing (as have been the other two or three dozen recipes we've made from ST)! It's in my top 5 from ST. This tasted to me like a dish we might get from this really great Italian restaurant we love in Newport, RI. I'm making it again this week because it's that good. But, I may try doing homemade noodles – my first attempt at whole wheat – and then it REALLY WILL be like a dish from our favorite Italian place in Newport. The only change I made was to use all regular button mushrooms b/c that's what I had at home. I browned them up first, removed them from the pan, and then followed the recipe as written.
This looks incredible. I never thought I'd see "stroganoff" and "skinny" in the same place before…
Just made this for my husband & myself. It's a keeper for sure. Followed the recipe and only added an additional dash of worchestershire sauce. Wouldn't change anything else…Delicous. So glad I found this on Pinterest. Thanks.
Great recipe. I substituted sour cream for coconut milk and pasta for spaghetti squash for a veggie/vegan take on this recipe. delish.
This is amazing, I made it for my family and everybody loved it! Although I replaced the sour cream with Greek Yoghurt and it all went great together 🙂
This was my first time making stroganoff! I made this recipe last night and it turned out good, but not as good as I was hoping which is probably my fault! I’m not sure what it is with me and recipes but…
Anyway, I did alter it a little bit. I did not have worcestershire sauce so omitted that, added a little bit of garlic while cooking the onions and butter, used a whole wheat flour (but found the sauce wasn’t thickening so I had to add lots more than the recipe called for), had to add a lot more salt and pepper than I would have liked to. I used a non low sodium broth but it had no flavor so I felt the need to add more on my end.
That’s my main complaint is all the altering I had to do but this was probably based on my broth. I think I used too many noodles as the sauce sort of disappeared once I mixed everything together. All in all a good recipe with less fat, I just need to make less noodles less time! The sauce ended up being pretty good in the end 🙂
Also, I used white mushrooms and baby bella for mine.
This appears somewhat similar to a mushroom ragu I enjoy making, except we use Sicilian Marsala wine instead of white wine. We put it over boiled polenta (3 points for a cup), which I think is a little lower in points than using noodles.
I made this tonight! It was good, although my sauce was pretty thin. I think I will use less broth next time. I also forgot to get vegetable broth, and all I had at home was chicken, but it tasted fine with the chicken broth. I was surprised that I loved the No Yolks Noodles. I am an egg noodle freak, so I was always hesitant to try them, but they were great. I love whole wheat noodles, too, so I think this would also be good with those. I used baby bella, white, and shittake mushrooms. Next time I think I might use portabellas and cut them up, since they have a richer flavor. Either way, great recipe!
I just finished eating this. OMG so yum. Do you think the sauce would freeze well or would it make the shrooms rubbery?
I made it & it was DELISH!!!
http://delish-lishie.blogspot.com/2012/10/mushroom-stroganoff-meatless-monday.html
Bourbon Barrel Worcestershire is the best! – but I may be partial since I'm from Louisville =) This dish sounds amazing!
This was absolutely amazing! My husband asked for this dish tonight and I admit that I was a little skeptical since the list of ingredients was so… ordinary. To my surprise and delight, it was incredibly flavorful and full of a really interesting variety of tastes and textures. Great job of turning simple/standard ingredients into something really special! Loved the earthiness of the mushrooms/worstershire contrasted with the bite of the noodles (I cooked gluten free rice fettucini al dente), combined with the freshness of the parsley. Did not miss meat or other veggies at all.
What can you substitute for the Thyme? I do not like Thyme at all….
I didn't have thyme so I just used dried parsley instead. Tasted great!
Just made this with a friend for a ladies night in and it was superb! It was creamy and rich in flavor without making us feel sluggish after. I will definitely be making this dish again.
I made this tonight for dinner. It was fabulous, I could have eaten the whole thing all by myself. Yum, yum, yum. I don't think I will ever make it with meat again. Thank you for your wonderful recipes and I did "Pin" this.
Colleen
This was awesome! I used plain greek yogurt instead of sour cream and whole wheat spaghetti noodles (because I already had them and I'm trying to be better about pantry management) and no wine (because I didn't have it on hand), and it was still delicious. Leftovers were great for lunch today! A great fall meal.
Made this tonight after someone recommended it. Normally I'm not a stroganoff kind-girl but this was fantastic. I used yoke-free noodles, and I didn't happen to have any sour cream (or plain yogurt) on hand but I did have Philadelphia's reduced fat garlic cooking creme (I have no experience using this so I was nervous) and I was desperate to use up the baby portabellas and white mushrooms in my fridge. Even with the cooking creme it cam out fantastic! Also, my herbs were dry and it was still delicious.
Gina-I love your blog-would gluten free flour work in the same regard to create the roux? I am a new gluten free-goer, but a food lover and don't want to give up on recipes bc of flour.
Made this for dinner tonight. Everyone in my house loved it!! Including my husband who is not a fan of meatless nights at our house!! I am a current Weight Watchers member and you have really helped with all my meals!! You are a God-Send!! xxoo
Made this last night. Hubby, daughter & I loved it (son wasn't home…but he doesn't count since he doesn't like mushrooms). This recipe is going in the make again file.
Thanks & keep 'em coming!
Shannon
This was so tasty! Might add some brandy or whiskey next time instead of the sherry.
I also used only a can of beef broth, so I was short by about 1/4 cup – sauce wasn't runny at all!
Made this last night and it was delcious! Hooray for leftovers! One comment: To get to the "thick and bubbly" stage, I cranked up the heat to medium-high and stirred for 9-10 minutes instead of 4-5. That caused it to thicken up nicely.
I followed the recipe exactly, and the sauce never thickened up much. I tried cooking it longer to see if it would get thicker but never did. Very runny lik soup. Disappointed 🙁
My son loves mushrooms but I do not. He had two bowls full! Thanks! I cant wait to try more recipes!
Had this last night with roasted spaghetti squash in place of noodles. We left out the tomato paste and cooked the mushrooms at least twice as long as the recipe said too. It was amazing! Even hubby didn't miss the meat. Thanks so much for your awesome recipes Gina!
-Becky L.
I made this with Tofutti soy sour cream and it was delicious. Mine was thick at first but when I added mushrooms I got more liquid in the sauce and it was too saucy. I doubled the amount of tomato paste. It was delicous. Have two servings in the freezer – I think it will reheat just fine.
I made this exactly as written and it is delicious! Great recipe.
Gina this was amazing…again! Have made it twice already. You need a show on Food Network! I can't WAIT for your cookbook.
-Sarah
Hungry in Austin
I second that request for a Food Network show! You should go on the next Food Network Star lol.
Hi there. This week's Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.
Oh my goodness! This was soooooo good. My mom didn't believe me when I told her it was healthy! Beware, this was a 4 person serving, and we devoured it between the two of us..
I made this dish last Sunday, and my boyfriend and I adored it! Thank you so much for the wonderful recipe!
Made this last night and followed the recipe to a T. It was SO good! My husband gave it a "10". Delicious!!!
I tried this over the weekend (except I only had sliced white mushrooms on hand and tomato sauce instead of paste since I didn't have any). It was delicious!
Can you use whole wheat flour instead? I am eating clean and doing this with whole wheat noodles instead…
Of course!
This is delicious! Used Madiera wine in place of sherry. The second time I made it I forgot the sour cream and realized I liked the sauce even better without it!
This was delicious! Thanks for sharing. We added some vegetarian meatballs in with the mushrooms, too. Mmm!
Oh boy, I made this last night and was very pleased. Since I have been off meat (beef,pork,fish,chicken) I have longed for the heartiness of a meal like this. I used greek yogurt & Braggs. I wanted to lick my plate! Looking forward to making more dishes like this as the winter months approach. Raw was fine in the summer but I gotta have something hot on the cold NY nights! Kim
Nice flavor but a bit thin. Could I cut down or out the broth? I like my stroganoff to cling to the noodles, and this just ran all over the plate.
Sure, you can cut back 1 cup and see if it's not too thick, add more if needed.
I was wondering about freezing this as well. Maybe I should have halved it! haha
Freezing and reheating suggestions actually.
I'm not sure how this freezes, haven't tried it. If anyone does, please comment.
Can I substitute red wine for the white wine in this recipe?
sure.
We did since that's what I had open and it turned out fine.
made this tonight and just wanted to say it was great. did not miss the meat. I think the mushroom sauce would also be great over chicken.
I wanted to stop by to let you know that I featured this on my site today in my "What I Bookmarked This Week" post. Stop by and see!
I made this last night and it was so good! I couldn't find vegetarian Worcestershire sauce so I used a tablespoon of bbq sauce instead. My boyfriend loved it too!
Gluten free flour should be fine – the flour is really just for thickness, not for flavor. You could probably use cornstarch too.
great idea!
what would you substitute for the flour for a gluten free version? Just a gluten free flour? Obviously GF noodles…but I have a favorite brand of those already that I use for everything!
Thanks!
I'm excited to try this – thanks girl :]
I added some chicken to this recipe and cooked it with the onions at the beginning, it is delicious, though definitely adds more points! Well done!
This was so awesome. I did add some ground turkey but used TONS of those mushrooms. I think I ate 7 servings while my husband ate 1 and the kids ate the noodles. Their loss, my gain!!
I'm not sure what I did wrong – followed as listed, but this was very runny and almost like a soup vs. pasta with a sauce. Good flavor, but too thin.
We had the same problem here. The sauce turned out very runny. I cooked it longer to try and boil out some of the liquid but no luck.
I'm no chef and this isn't my recipe but I suspect that's because when you cook mushrooms like this their moisture becomes part of the liquids in the sauce. You can try sauteing them first to get out the moisture and adding them later, or you can reduce your liquids from the beginning by 1/4 cup or whatever. 🙂
Making this tonight and it's lovely!!
I made this tonight for dinner and I was in heaven! This will go at the top of my "make often" recipe pile! Wonderful blend of Oyster, Crimini and Bella mushrooms! I didn't have sour cream so I used a little cream cheese…I can't wait to eat the left overs tomorrow for lunch!! 🙂
Gina,
This recipe was awesome! Thank you so much! It was easily converted to vegan and absolutely delicious! For the worcestershire sauce I used wizards vegan, which I got at the healthfood store. Used tofuitti better than sour cream, fettucini instead of egg noodles, and earth balance for the butter. My kids (4 and 6) gobbled it up like I hadn't fed them all day, haha! I hope you keep posting meatless Monday meals!
Jessica
THANK you for those subs!! 🙂 I was wondering on the sour cream, and didn't want to lose that creamy consistency that I love about stroganoff by using our almond milk. And thank you, Gina, for an awesome recipe!! We're nuts for mushrooms here!
Okay – YUM! this recipe has the perfect numbers (carbs, protein, fat) for me and my sweetheart who put in Mountain bike rides and training.
Definately keeping this on handy. Thank you so much.
looks delish!!
http://bagsrmyromance.blogspot.com/
I am trying to eat less meat and this meal is really good.
Nuria
This was a hit with the whole family, even my 8 y.o. DS and 5 y.o. DD. it's a keeper!
For us mushrooms lovers…this is divine!! Thanks Gina, YOU ARE THE BEST!
This recipe looks great! reminiscent of my childhood without the meat. I often times substitute plain greek yogurt for the sour cream. I can't wait to try it. Thanks for sharing it Gina!
I wonder how this would be with quinoa. I may have to try it, sounds delish!
For those looking for dairy free sub for the sour cream – try coconut milk!
Gina,
I have a daughter with a disability (Prader-Willi syndrome) that causes her body to calorically require about 60% of what a same age peer requires. Because of that, I LOVE your site! I am part of a conference planning committee that is hosting a conference for parents with children with the same disability. I'd love to share your website with the conference attendees. Will you please contact me to discuss this more?
Thanks so much!
Laurie
lsziliak@hotmail.com
You can email me at ginah2design at gmail.com
The "meatiest" mushroom is portobello. You could try those for a meatier taste.
I made this last night and it was delicious! I think I may saute the mushrooms with the onions next time to give them that nice meaty flavor. But it was good just throwing them in raw too.
Can you freeze left overs? How long would it last? I always get nervous about freezing dairy (butter in this case).
I wouldn't freeze this one.
Freezing butter is totally acceptable. I don't use butter very often, so I keep it in the freezer. I've been doing this for years!
Made this last night and it was great! Next time I think I will add the mushrooms after the onion and let them cook down a bit more. They were a bit too raw for my liking. I hope the leftovers have time to soak up all the juice and soften before lunch!
Could I use greek yogurt instead of sour cream? I LOVE the look of this, but am not a fan of sour cream.
Ooh, I'd like to know the answer to this too. I rarely eat sour cream and usually buy it for one recipe and it goes bad before I use it all. But I always have greek yogurt in the house.
That's a better option for me, but is there anything that could be used instead that's dairy free?
I personally prefer to use sour cream, yogurt can curdle.
Dairy free – I suppose a dairy free creamer would work?
One more substitution question- what could be used in place of sour cream?
Bourbon Barrel Foods is a Kentucky company crafting small-batch sauces and other cooking products, and yes, they ship anywhere. Their bourbon smoked sea salt rocks! Here is the link for the Worcestershire sauce:
http://bourbonbarrelfoods.com/shop/sauces-marinades/bourbon-barrel-worcestershire-sauce
Hey Gina, unable to find your recipe for Bourbon Barrel from Kentucky. Where is it?
It's store bought.
I just finished cooking this! I had to omit a few ingredients (Worcestershire, tomato paste, and thyme) because I am a broke college girl with a limited pantry BUT it turned out awesome! I decided also to add garlic. I am bringing it for lunch at work and with me to my night class for dinner! I couldn't stop picking even though I had already eaten tonight. Absolutely wonderful, thanks Gina!
Hey Jennifer! I am also a student, and I hate wasting money on food you open and don't use. One trick I found is that I buy a can of tomato paste (usually super cheap, definitely less than $1), and freeze it in 1 tbsp sections. I usually freeze it in a small ice cube tray, and once it's frozen transfer it into a small Ziploc bag and keep it in my freezer. Hope that helps 🙂
great idea on the tomato paste – I hate throwing it out but never seem to use it much so this is a great idea on how not to waste it! Thank you!
So good! And what a wonderful size portion! Made it tonight!
Wow. Wow. Wow. Great timing on this one. Made it … tonight. Easy easy.
http://pinterest.com/pin/83738874292519466/
At what point do you put the tomato paste in? It's on list but not in the recipe.
Sorry, with the worcestershire sauce.
Made this tonight. Very good and filling. I subbed polenta for the noodles and it was great!
I can't stand mushrooms except for in mushroom stroganoff! I am vegetarian, so this is the perfect recipe. Thank you for the vegan Worcestershire recommendation! In the three years of being vegetarian I have yet to find a good vegan substitution.
I don't know if I missed it but where do you add the tomato paste?
After the Worcestershire sauce. Sorry!
Perfect, that's what I guessed. Delicious, thanks for another great recipe. Half my weekly meal plan comes from your website!
i just made this. it is great. my 3 year old (think he) picked it out and is on bowl #2 at the moment. just wondering if i missed the part where it says to add the tomato paste… i forgot about it until i was simmering and added it then and it still tastes great. just curious if i am blind or if i wasn't supposed to add it?
This looks beyond delicious. I do wonder about the mushrooms, though, bellas aren't too bad, but anything else is a little one the expensive side here. Do you think it would drastically change the flavor to use bellas and white?
It would be fine! You can use all white, still good!
I made this with a variety (shiitake, oyster, baby bella) the first time and it was wonderful, but ended up being quite expensive for a made from scratch dinner. This week I bought a bunch of frozen white mushrooms at the store so I am going to make it with those. I'll let you know how it goes!
Do you think you could substitute spaghetti squash for the pasta? or would the squash not hold up….
I bet it would be good!
Is the Thyme measurement for fresh or dried? This is also a question I have for all of your recipes, do you generally use fresh or dried herbs?
I use both, this happened to be fresh but either way it would be the same on this. It's to taste, any fresh herb works well here.
Gina, what brand of noodles did you use in the picture? They look like no yolks, but I know you've said that you prefer Ronzoni Smart Taste – I've just never seen them in a noodle that looks like those in your picture.
I ran out of Ronzoni when I made this round and used no-yolk, but I really preferred the texture of the Ronzoni better.
Shona B.:
I'd say cook the noodles until almost done, then add to the pan with the mushrooms etc. They will then cook to perfection in the last bit of heat in the pan. If they absorb a touch of the sauce, keep a few tablespoonsfull of the pasta water to add back into the dish to the consistency you want.
Exactly! Or add more broth, thanks Vivian!
I am SOOOO excited you did this recipe. Mushroom Stroganoff is my favorite dish. I have a question….and maybe I missed it somehow. Do you have to cook the noodles before adding them? I apologize, but I have never used this type of noodle, and want to be sure I am not missing a step.
Shona I forgot to add that step, I just added! Thanks for mentioning.
I was reading the comments thinking the exact same thing. I'm assuming you will cook the noodles before hand as you add them just at the last minute and serve immediately.
Thank you for this recipe. I have been cooking a similar dish for years and called it mushroom stew. The only difference with mine was we added sour cream or yogurt at the table as everyone does not tolerate the white ingredient. I shall make it more often now with the different kinds of mushrooms that you suggested. BTW love to read your recipes and can hardly wait each day. Thank you!
Elizabeth
Love the use of the different mushroom varieties! Perfect mixture for replicating a meaty texture for fewer calories. Thanks for sharing such a wonderful Meatless Monday creation…
-Shannon
I don't mean this to sound witchy, but I thought Cremini mushrooms and baby Bellas were the same thing. Is there another name for either?
Ha! They may be! They were labeled different.
You can use whatever mushrooms you find, white work great too.
Great – thanks!
I could be wrong, but I think cremini's are full grown bellas and baby bellas are smaller. They do have slightly different flavors.
Portabellas are the mature version of cremini's….just like puppy is to dog, cremini is to portabella…the cremini's are sold commercially as "baby (porta)bellas"
Can anyone tell me if this can be made about an hour ahead of time and then kept warm in the oven? Would taste, texture be impacted? Thanks for your advice!!
I think it should be fine, but wait till serving to add the sour cream.
how do you print this recipe without all the pictures
Use the print friendly button below the recipe
This looks so delicious.
I have issues with alcohol, so I prefer not to have it in the house even for cooking. Most times I substitute a bit of balsamic vinegar for wine, any suggestions on what to replace the sherry with?
Thanks!
More broth would work, I bet a splash of balsamic would be great too.
Mike – Some people use grape juice as a substitute for wine.
Marsala Cooking Wine is great and should have fewer issues. It will also complement the flavors in the recipe nicely.
What do you use instead of mushrooms? We hate them in our house!
Eggplant?
I would search for Tofu Stroganoff, which you can make without the mushrooms.
You could also look for seitan stroganoff. Or probably even just sub it in this recipe.
Why would anyone even bother with a recipe that's totally about mushrooms if they hate mushrooms lol.
I agree! It makes no sense.
Just FYI – most store bought Worcestershire sauces have anchovies in them. Not completely meatless, but delicious looking!
Good point, I should mention I have a vegetarian one, it's called Bourbon Barrel from Kentucky.
Good to know! My boyfriend is vegan, and we haven't been able to find a store bought one. Thank you!
Ohhh, this looks so good! Will be making it soon! What is the difference b/w baby Bellas and Creminies? 🙂
This is dinner tonight for sure. Since I'm vegetarian Ill be substituting the Worcestershire sauce with Braggs Liquid. I need to go and check out the Bourbon Barrell you suggested.
Annie's worcestershire is vegetarian. It's in the natural food aisle at my regular grocery and every natural food store I've ever been in.
Oh my! I had some wild mushrooms from my yard that I froze last year and was looking for ways to use them up. I am NOT a fan of stroganoff, but I decided to try this recipe because I didn’t have the rice needed for a risotto. OMG! This recipe is a game changer! It was full of flavour and easy to prepare. Definitely will do it again! 😁